Watermelon Gazpacho

It may be mid autumn, but we’ve been sweltering in temperatures in the 30’s to 40’s (86’F- 104’F) for days on end with little respite. Every Wednesday at work, we eat together around a large table in the staffroom. The soup roster encourages us to make a different soup when it’s our turn. It was mine several weeks ago and I didn’t want to make a warm soup with the weather forecast in the high 30’s, so made a gazpacho to chill in the fridge instead.

Watermelon is cheap and cherry tomatoes are abundant in our backyard garden. My daughter advised adding lime, coriander and ginger. At work, I fretted a little, wondering if my workmates would be like the gazpacho. They loved it - the freshness, the flavour - and remarked it’s “so refreshing.”

If you’ve felt forgetful in the summer heat, watermelons and tomatoes in gazpacho are high in an antioxidant called lypocene which will keep your brain alert. The cucumbers in gazpacho are perfect for hydration as it’s full of water content. The tomatoes and cucumbers are packed with fibre and high in water content which will combat water retention and will keep you feeling full though low in calories. The refreshing zing of lemon juice is perfect for regulating your digestion system as it stimulates your digestive acids. Also, you’ll receive a triple boost of Vitamin C from the lemon juice, tomatoes and watermelon, supporting your immune system as your body copes with going between the outside heat and air conditioned buildings. The red capsicum which contains beta-carotene protects the skin from sun damage. So if you’re looking for a healthful glow to your skin this summer, maybe include gazpachos in your summer diet.

Health benefits:

·       Despite popular belief that watermelon is made up of only water and sugar, watermelon is a nutrient dense food that provides a high amount of vitamins, minerals and antioxidants for a low amount of calories.

·       Lycopene is a powerful antioxidant that gives fruits and vegetables a pink or red colour, and compared to a large fresh tomato, one cup of watermelon has 1.5 times the lycopene.

·       Watermelon is a part vegetable and part fruit and is related to cucumbers, pumpkins and squash. Also, the rind is entirely edible and can be blitzed in a blender with lime for a refreshing treat. The rind contains blood-building chlorophyll and has more amino acids that protects against muscle pain than the pink flesh, so it’s unwise to throw it in the waste.

WATERMELON GAZPACHO

PB, V

¼ of lrg watermelon for puree

¼ of lrg watermelon, diced

3 tomatoes, diced

1 cucumber, diced

½ red capsicum, diced

¼ red onion, finely diced

sml handful of coriander, finely chpd

1 lime, juice and zest

1 garlic clove, finely diced

3 cm knob of ginger, finely grated on microplane

pinch of sea salt

Blend ¼ of the watermelon into liquid and pour into a large bowl, add the other ingredients and stir to combine. Adjust flavours to your personal taste by adding extra lime juice to make it less sweet, or garlic to fire the taste buds, or ginger to add a warm spicy kick, or salt to increase the sweet, sour and umami flavours which is needed in a sweet gazpacho. Cover the bowl and chill in the fridge overnight because it tastes best when the flavours have time to integrate and intensify and for the colour to become vibrant; even after chilling the gazpacho for a few hours, it will taste better. Before serving, adjust flavours if necessary.